I like to make this in a food processor, but if you don’t have one you can absolutely do it by hand, just make sure your cream cheese and blue cheese are at room temperature and soft before you begin. Simply mix all three cheeses along with the TASTE OF THE OKANAGAN CRANBERRY JALAPENO JELLY together until it’s evenly combined. Form the mixture into a ball shape and then roll it around in the trail mix to completely coat the outside of the ball. I like to toast the trail mix in a dry skillet for a couple of minutes to bring out the nutty flavour. Just remember to let it cool before you roll the cheese in it.